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Thursday, October 29, 2015

To
prepare for Halloween, prepare to have leftover candy from your kids that you
are not going to know what to do with! Besides donating to Unicef (which is a
great cause) you should make this candy chocolate bar! Aside from having all
the ingredients at your whim for this…the Halloween candy…you only need to
other things.

Enjoy!

Ingredients:

Halloween
candy!!

We used:

Whoppers

Candy corn

Tootsie rolls

Reese’s
peanut butter cups

Ghost
sprinkles

12 oz
semi-sweet chocolate

¼ cup coconut
milk

Line a
baking sheet with wax or parchment paper.

Chop up
your candy into the size you want.

In a
double boiler, heat about an inch of water on the bottom, and in the top melt
your chocolate, constantly stirring, slowly adding a little bit of coconut milk
at a time while stirring so that it is completely absorbed.

Tuesday, October 27, 2015

Nothing
says adult spooky like cooking with squid ink! This dish will impress all of
your fancy grown up friends out there, and is great for Halloween dinner
parties. We have made for you squid ink couscous,
topped with Andouille sausage, oven roasted acorn squash, and dehydrated kale!
Enjoy!

Ingredients:
serves 4

3 cups pearl
couscous

4
teaspoons squid ink

½ yellow
onion

2 cloves
garlic

1 acorn
squash

4 pre-cooked
Andouille sausages

2 large
leaves kale

2
Tablespoons unsalted butter

1
Tablespoon canola oil

1 teaspoon
garlic saltkosher salt

I always
like starting by preparing the items that top the dish, so that I can have that
out of the way and cooked.

Preheat
oven to 400. Cut acorn squash in half, then into 1 inch thick slices. Using a
knife, remove skin, cube, toss in oil, place on baking sheet, then sprinkle
with garlic salt. Cook squash for about 30 minutes, rotating half way through.

Reduce
heat to 275. Tear kale up into small pieces, discarding the stem, and placing
on a baking sheet. Cook kale for 15
minutes.

Since
the sausage is already cooked, simply cut on a diagonal and cook at medium high
until you get a slight sear. This will also bring out the spiciness of the
meat.

Set all
of this aside so we can now make our couscous. Melt butter in a large non stick
sauce pan on medium high heat. While that is melting mince up garlic and onion.
Cook onion and garlic in butter until onion softens and becomes semi translucent.
Add 4 ½ cups of water to onion and garlic and bring to a boil. Add squid ink
and make sure that it completely dissolves before adding the couscous. Bring
the water back to a boil, lower to a simmer, cover and let simmer for 10
minutes.

Once the
couscous is done, fluff it with a fork. Serve in a dish, pinch salt to your taste, top with squash, then sausage,
then add the kale at the very end.Boo!!!

Sunday, October 25, 2015

Welcome to the boneyard!! These
vegetable pockets are great for breakfast, lunch, dinner, snack, standing on
your head, dancing in the halls…whatever your heart desires. What is even
better about these is that they are super easy to put together, a great last
minute Halloween party item. To make it even easier we used premade pizza dough
as the crust, and there is nothing wrong with that! Sometimes you just need a
little cheat to make things go easier.

Enjoy your meal, bonedaddy!

Ingredients: depending on size
makes about 5-6

4 Pillsbury pizza doughs (it is
super easy, and can just roll right out)

3 large leaves kale

1 medium leek

1 /2 cup shredded Brussel sprouts

3 Tablespoons canola oil

2 teaspoons garlic salt

2 cups cubed pepper jack cheese

Pinch of flour

Start by chopping up all of your
vegetables. Heat oil in a sauté pan on medium high heat, and place vegetables in.
Sprinkle salt on top, and sauté until slightly cooked, about 6 minutes.

Next preheat oven to 425. While
preheating start rolling out your dough on a lightly floured surface, roll out
one at a time so it doesn’t get cray in your work area. Once you roll out the
dough, cut shapes of bones that are about 8 inches long, and 3 inches wide.
Place vegetable mix on the dough, making sure that you don’t get too much
towards the edges of your bone shape because the oil will make it tough to
close all the way. Top with cheese and place another bone cut out on top.

Once you have filled all of your
bones, use a fork to pinch the sides down to close all the way.

Place in oven and cook for 14
minutes, or until golden brown, turning half way through!